Investigation of antioxidant activity of selenium compounds and their mixtures with tea polyphenols

Abstract

The antioxidant interactions between selenium species and tea polyphenols were investigated using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals, cupric reducing antioxidant capacity (CUPRAC) and Folin-Ciocalteu (FC) assay. Se(IV) exhibited the lowest antioxidant properties in comparison to other selenium compounds in all assays. The highest reducing power was obtained for SeMet, while the highest ability to scavenging DPPH radicals for MeSeCys. The results obtained experimentally for the mixtures containing selenium species and green or black tea infusion were compared with theoretical values calculated by adding up the effects of both individual components analyzed separately. The results obtained from each assay clearly show that observed effect is not additive. In almost every case the theoretical value of antioxidant capacity was significantly higher from that obtained from the activity of the binary mixture of black tea infusion with selenium compound decreased in the order: SeMet > Se(IV) > Se(VI) > MeSeCys, while for similar mixtures with green tea infusion: MeSeCys > Se(VI) > SeMet ~ Se(IV).

Keywords: Antioxidant activity; Black tea; Green tea; Selenium compounds.